- 6 medium white potatoes, peeled
- 1 cup heavy whipping cream
- Salt and pepper to taste
- Shred the potatoes and rinse in cold water. Drain thoroughly. Place in a greased 9-in. square baking pan; pour cream over all and sprinkle with salt and pepper.
- Cover with foil and bake at 325° for 1-1/2 hours. Uncover and bake 30 minutes longer or until lightly browned on top.
3/4 cup: 261 calories, 15g fat (9g saturated fat), 54mg cholesterol, 19mg sodium, 30g carbohydrate (3g sugars, 2g fiber), 3g protein.